Lemon cake

Lemon cake

Lemon cake

25 lovely lemon pie

French wine

  • 50g protein
  • Rock sugar
  • 50g sugar powder

Lemon Sauce

  • 4G gelatin (2 pages)
  • Whole egg
  • 100g sugar powder
  • Yellow lemon juice
  • Yellow lemon juice
  • Latest comments
  • Sweet butter

Green lemon crisp sand

  • apple butter
  • Rock sugar
  • 30g almond powder
  • 15g whole egg
  • Green lemon juice
  • A sip of salt
  • flour

The method of sweet lemon cake

French wine

In the blender, add white sugar and rock sugar to the blender, and then add white sugar to the blender. Whip with a whip until you get a smooth, shiny, and solid merringer.

Using a pocket containing a '1cm uniform sleeve, wrap melangette on a sheet coated with vulcanized paper. Dive at 90 ° C for two and a half hours

Charming lemon cake Basil cake

Lemon Sauce

Rehydrated gelatin

Stir the sugar with eggs and lemon juice. Add the juice to the first soup, then add basil and cook over medium heat until concentrated.

Remove heat, remove basil leaves, add gelatin, and then add butter. Stir the cream into broken cream and pour it into the holes in the mold, almost on board (as in the lower photo). Block in the refrigerator for at least seven hours

Charming lemon cake Basil cake
Charming lemon cake Basil cake
Charming lemon cake Basil cake
Charming lemon cake Basil cake

Green lemon crisp sand

Stir butter with rock sugar, add almond powder, salt, and then add 15g egg. Then add the flour without over processing the dough. Take it and put it in the fridge all night

The next day, when the dough has hardened, it is placed on a piece of tissue paper 0.4 mm thick, which is slightly coated with powder. Put it in the refrigerator for about half an hour before cutting a 3.8 cm square.

Put it on a screen (put the flour on top) and cook the crisp pieces of green lemon in about 25 minutes to 160 degrees. They must be golden.

Charming lemon cake Basil cake
Charming lemon cake Basil cake

Arrangement and decoration of sweet lemon pie in lemon Cathedral

Demould the lemon Basil Cream and put it on the green lemon crisp sand.

Charming lemon cake Basil cake
Charming lemon cake Basil cake

Freeze in the refrigerator for about three hours, then place the fragile protein on a cube and decorate the basil leaves.

Charming lemon cake Basil cake
Charming lemon cake Basil cake

French protein can't bear the effect of moisture, it's better to add it after the cream is defrosted, and taste the lovely lemon cake.

do well!

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